Slovak wine is produced in the southern part of Slovakia, which is divided into 6 wine-producing areas. [1] Although Slovak wines except Tokaj are not well-known internationally, they are popular domestically and in neighbouring countries. The best wines are produced by medium-sized wineries with their own vineyards, with white wine production being most dominant, including the full range of historic sweet wines – ice wine, straw wine, and botrytized wine (e.g., Slovak Tokaj). [2]
During the period when the Jagiellonian dynasty ruled the area as part of the Kingdom of Hungary and shortly thereafter, Hungary and Slovakia had similar levels of wine quality and were integrated in terms of production. In the early 19th century, the historical region of current day Slovakia, was a major supplier of fine wines to European courts (as many as 57,000ha of vineyards), [2] while Phyolloxera decimated the wine industry, wine production was revived in the 20th century, with the total Slovak vineyard today, estimated at 16,000ha. [2]
The most commonly grown grape varieties in Slovakia:
The following varieties were developed at VSSVVM Research and Breeding Station for Enology and Viticulture in Modra.
Typically, the label will specify the wine's origin with the following terms
The types of wine is usually labelled with one of the following terms:
Víno bez zemepisného označenia – "Wine without geographic indication" is replacing former category of Stolové víno – Table wine. Minimum level of sugar content is 13 °NM [ clarification needed ]. [1]
Víno s chráneným zemepisným označením – "Wine with protected geographic indication" – produced from grapes registered in the List of registered varieties, grown, produced and bottled in one of the Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 13 °NM and it fulfills the requirements of established product specification. It can be indicated with traditional term regionálne víno if the grapes reached 15 °NM, the maximum yield didn't exceed 18,000 kg/ha, wine has minimum 8.5% of alcohol and it complies with quality requirements.
Víno s chráneným označením pôvodu - "Wine with protected indication of origin" is produced from grapes registered in List of registered varieties, grown, produced and bottled in the same or proximate neighbouring Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 16 °NM, there is existing protection on the designation of origin or geographical indication. Term Districtus Slovakia Controllatus, symbol and abbreviation "D. S. C." can be used if wine was certified.
Likérové víno "Liqueur wine"
Indication of the sugar content (sparkling wine, aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine)
Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne region of France. Sparkling wine is usually either white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties.
Tokaji or Tokay is the name of the wines from the Tokaj wine region in Hungary or the adjoining Tokaj wine region in Slovakia. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. The "nectar" coming from the grapes of Tokaj is also mentioned in the national anthem of Hungary.
Amarone della Valpolicella, usually known as Amarone, is an Italian DOCG denomination of typically rich dry red wine made from the partially dried grapes of the Corvina, Rondinella (5–30%) and other approved red grape varieties.
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approximately 2,600 Einzellagen, and the produce from any vineyard can be used to make German wine at any quality level, as long as the must weight of the grapes reaches the designated minimum level. As the current German system does not classify vineyards by quality, the measure of wine ’quality’ is the ripeness of the grapes alone.
Kabinett, or sometimes Kabinettwein, is a German language wine term for a wine which is made from fully ripened grapes of the main harvest, typically picked in September, and are usually made in a light style. In the German wine classification system, Kabinett is the lowest level of Prädikatswein, lower in ripeness than Spätlese.
Trocken, German for dry, is a classification of German wine that indicates a wine that is dry rather than off-dry (halbtrocken), sweeter (lieblich) or sweet (süß). Trocken wines are not devoid of residual sugar, but have, at most, a few grams per liter, which can be perceptible but is not overtly sweet. Trocken is also a designation for Austrian wine, but more rarely used there than in Germany, since many quality categories of Austrian wines are dry by default.
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, The Taste of Wine.
The Oechsle scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries. On the Oechsle scale, one degree Oechsle (°Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 °C and 1 kg. For example, must with a specific mass of 1084 grams per litre has 84 °Oe.
Spanish wine includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares planted in wine grapes, making it the most widely planted wine-producing nation, but the second largest producer of wine in the world, behind Italy and ahead of France and the United States. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry soils found in some of the Spanish wine regions. The country is ninth in worldwide consumption with Spaniards drinking, on average, 21.6 litres per person a year. The country has an abundance of native grape varieties, with over 400 varieties planted throughout Spain, though 88 percent of the country's wine production is from only 20 grapes — including the reds Tempranillo, Bobal, Garnacha, and Monastrell; the whites Albariño, Airén, Verdejo, Palomino, and Macabeo; and the three Cava grapes Parellada, Xarel·lo, and Macabeo.
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See also" section below.
Wine in the Czech Republic is produced mainly in southern Moravia, although a few vineyards are located in Bohemia. However, Moravia accounts for around 96% of the country's vineyards, which is why Czech wine is more often referred to as Moravian wine. Production centers on local grape varieties, but there has been an increase in the production of established international strains such as Cabernet Sauvignon.
Straw wine, or raisin wine, is a wine made from grapes that have been dried off the vine to concentrate their juice. Under the classic method, after a careful hand harvest, selected bunches of ripe grapes will be laid out on mats in full sun.. This drying will probably be done on well exposed terraces somewhere near the wine press and the drying process will take around a week or longer. Small scale productions were laid out on flat roofs; however, if this still happens, it is extremely rare nowadays.
The classification of wine is based on various criteria including place of origin or appellation, vinification method and style, sweetness and vintage, and the grape variety or varieties used. Practices vary in different countries and regions of origin, and many practices have varied over time. Some classifications enjoy official protection by being part of the wine law in their country of origin, while others have been created by, for example, growers' organizations without such protection.
Verduzzo is a white Italian wine grape grown predominantly in the Friuli-Venezia Giulia region of northeast Italy. It is also found in significant plantings in the Piave Denominazione di origine controllata (DOC) of the Veneto region, though some of these plantings may be of the separate Verduzzo Trevigiano variety. Verduzzo Friulano is used in varietal and blended wines, many of which fall under DOC as well as vino da tavola designations, that range in style from dry to late harvest wines. According to wine expert Oz Clarke, most of the sweeter examples of Verduzzo can be found in the Friuli-Venezia Giulia with the grape being used for progressively drier styles of the wine the further west into the Veneto.
Madiran wine is produced around the village of Madiran in Gascony under three Appellations d'Origine Contrôlées (AOCs): Madiran for red wines and Pacherenc du Vic-Bilh and Pacherenc du Vic-Bilh Sec for white wines. The production area for Madiran wine is spread over three départments – Gers, Hautes-Pyrénées and Pyrénées-Atlantiques – and is a part of the South West France wine region. There are 1,300 hectares of Madiran vineyards.
This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
Anjou wine is produced in the Loire Valley wine region of France near the city of Angers. The wines of region are often grouped together with the wines of nearby Saumur as "Anjou-Saumur". Along with the wines produced further east in Touraine, Anjou-Saumur make what is collectively known as the "Middle Loire" (as opposed to the "Upper Loire" which includes the wine regions of Sancerre and Pouilly-Fumé. Within the Anjou wine region are several Appellation d'origine contrôlées responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. Extending across the Deux-Sèvres, Maine-et-Loire and Vienne départements, the generic Anjou AOC appellation and its various sub-appellations encompasses vineyards across more than 151 communes.
The Colli Piacentini are an Italian wine region located at the western end of Emilia-Romagna. In 1967, the region was given the denominazione di origine controllata (DOC) quality designation. Within its boundaries are several smaller DOCs including Colli Piacentini Gutturnio, Monterosso Val D'Arda DOC, Trebbianino Val Trebbia DOC, and Val Nur del Colli Piacentini DOC. The region has a long history of winemaking with fossilized vine roots and grape seeds excavated from the region showing viticulture taking place as early as 2000 BC. In Roman times, Julius Caesar's father-in-law Lucius Calpurnius Piso Caesoninus, grew grapes in the Piacenza hills.
Cadillac is an Appellation d'Origine Contrôlée (AOC) for sweet white wine from the Bordeaux wine region in France. It is located within the Entre-Deux-Mers subregion of Bordeaux. It takes its name from the town of Cadillac-sur-Garonne, formerly known as Cadillac.
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